What is gelatin?
- Gelatin is a high MW polypeptide derived from collagen by acid or alkali treatment.
- Gelatin account for- one- third of all the amino acids in gelatin
- Rich in proline & hydroxyproline (dictates the gelling ability of a gelatin)
Two types of gelatin
1) Type A
2) Type B
Derived from acid processed materials
Derived from alkaline or lie processed material
Primarily pork skin
Primarily cattle or calf hides and ossein
pI= 7.0- 9.4
pI= 4.8- 5.5
Functional properties
Bloom strength
Melting point
Setting point
Rigidity of a gel formed under standard conditions
Vary from 27-30°C (10% gelatin)
Vary from 24-29°C (10% gelatin)
Increasing bloom will increasing commercial value of gelatin
What is so special about gelatin? - it gives high quality gels in dilute solution - it gives elastic gum like texture at higher concentration - it is an effective emulsifying & foaming agent - it is able to flocculate suspended particles (polyelectrolyte)
Example of applications - frozen cram product - ice cream - marshmallow - novel dairy products - toffees
- Gelatin is a high MW polypeptide derived from collagen by acid or alkali treatment.
- Gelatin account for- one- third of all the amino acids in gelatin
- Rich in proline & hydroxyproline (dictates the gelling ability of a gelatin)
Two types of gelatin
- it gives high quality gels in dilute solution
- it gives elastic gum like texture at higher concentration
- it is an effective emulsifying & foaming agent
- it is able to flocculate suspended particles (polyelectrolyte)
Example of applications
- frozen cram product
- ice cream
- marshmallow
- novel dairy products
- toffees